The Best Slow Cooker Lasagna

• total time: 6 hours

Ingredients

1 pound ground beef

1 small onion, finely diced

1 tablespoon minced garlic

26 ounce jar spaghetti sauce (a 32 ounce jar can be used if necessary)

1 cup water

15 ounce container small curd cottage cheese (see notes below)

1 ½ cups shredded mozzarella cheese

2 Tablespoons grated parmesan cheese

1 large egg

2 Tablespoons fresh parsley, chopped (optional)

8-10 uncooked lasagna noodles

Directions

1. Brown and crumble 1 pound ground beef along with 1 small onion, finely diced in a large skillet.

2. Then add in 1 tablespoon minced garlic and cook for additional 1-2 minutes (until fragrant).

3. Drain excess grease from beef and put back into skillet.

Pour in the jar of spaghetti sauce and 1 cup water.

Give it all a good stir.

4. In a separate bowl, mix together 15 ounce container small curd cottage cheese, 1 1/2 cups shredded mozzarella cheese, 2 Tablespoons grated parmesan cheese, 1 large egg and 2 Tablespoons fresh parsley chopped.

5. Spray a 6-quart oval crock pot with non-stick cooking spray. Scoop approximately 1 cup of meat sauce into bottom of the slow cooker.

6. Top with one layer of the 8-10 uncooked lasagna

noodles. Just do your best to break them up to fit into your crock pot.

7. Next top with a layer of cottage cheese mixture.

8. Keep adding layers (meat sauce, noodles, cottage cheese mixture). Keep enough of the meat sauce reserved so you can top off all the layers with some meat sauce. I was able to get about 3 layers in my 5-quart slow cooker.

9. Put the lid on and cook on low for 3-6 hours. You want most of the liquid to be absorbed and noodles should be soft.

When it is finished cooking, add 1/2 cup shredded mozzarella cheese and 1/3 cup grated parmesan cheese evenly on top and sprinkle with a bit more parsley (optional)

Put the lid back on for about 10-15 more minutes unil cheese is melted.